Coconut Curry Cauliflower Mash Recipes

CAULIFLOWER, CASHEW, PEA AND COCONUT CURRY

Steps:

• Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef's knife.
• In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
• Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
• Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.
• Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
• Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.

MASHED CAULIFLOWER WITH COCONUT MILK

Steps:

• Bring a pot of lightly salted water to a boil. Cook cauliflower in boiling water until soft, 15 to 20 minutes; drain and return cauliflower to the pot.
• Pour coconut milk over the cauliflower. Blend cauliflower with an immersion blender until smoot; add garlic powder, onion powder, salt, and pepper. Stir to distribute spices.

COCONUT CAULIFLOWER

Steps:

• Coat the bottom of a thick bottomed skillet with vegetable oil.
• When hot, add the cauliflower florets and fry them until brown, taking care not to burn them.
• Pour in the coconut milk and stir in the curry paste until well integrated.
• Simmer gently until the coconut milk is thick and creamy, about 10 minutes.
• Just before serving add the cilantro and salt to taste.
• Note: I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.

KETO CHICKEN CURRY - CHICKEN WITH CURRY COCONUT SAUCE

Steps:

• Heat coconut oil in a deep skillet or pot over a medium high heat. Add onion, garlic and ginger and cook for 2 minutes or until onion is translucent and golden brown.
• Add chicken meat cut in cubes and cook with occasional stirring for 5 - 10 minutes or until golden brown on the edges.
• Add salt, pepper and curry spices blend and stir until meat is nicely coated with spices.
• Add coconut milk and tomato pure/passata (add water or broth if you want it more diluted) and stir until everything combined.
• Cook covered for 10 to 15 minutes.
• Serve with cauliflower rice, cauliflower mash or similar keto side dish.
• Garnish with fresh cilantro, chopped spring onion or crushed chili to your taste (optional).
• Enjoy!

COCONUT-CURRY CAULIFLOWER MASH

Steps:

• Steam cauliflower until tender (breaks easily when touched).
• Drain and set aside in covered pan.
• In a small sauce pan, add curry and turn heat on medium.
• Shake the curry over the heat for a brief time to release the oil and you can smell the curry.
• Be careful not to brown as it will become grainy and bitter.
• Add the ginger and coconut milk and simmer until small bubbles appear, stirring occasionally.
• Remove from heat, add to the cauliflower and mash.
• Salt and pepper to taste.